Extrusion Of Foods, Harper, Judson M.

Автор: Harper, Judson M.
Название: Extrusion Of Foods
ISBN: 0367258943 ISBN-13(EAN): 9780367258948
Издательство: Taylor&Francis
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Цена: 183750.00 T
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Описание: First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.

Автор: Forte Dennis, Young Gordon
Название: Tecnologнa de Extrusiуn para Alimentos y Piensos: Teorнa de la Extrusiуn: Un Enfoque Aplicado
ISBN: 0994543352 ISBN-13(EAN): 9780994543356
Издательство: Неизвестно
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Цена: 303470.00 T
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Описание:

Este libro se desarroll durante un per odo de m s de veinte a os, durante los cuales los autores llevaron a cabo cursos cortos sobre tecnolog a de extrusi n en la industria, primero en Australia y luego a nivel internacional. La nueva segunda edici n contiene un cap tulo adicional sobre "Desarrollo ptimo de los perfiles de tornillo", as como otras adiciones y mejoras.

Al igual que los cursos, este libro tiene como objetivo presentar la teor a detr s de la tecnolog a de extrusi n, pero de una manera que se aplique claramente en la pr ctica. Comprender la teor a detr s del proceso y c mo se aplica significa que se pueden dise ar formulaciones y procesos para que sean m s robustos, se puede seleccionar el equipo apropiado para la tarea requerida y se pueden desarrollar procedimientos y pautas operativos efectivos, lo que conduce a Procesos confiables y producto consistente.

Este libro es relevante para todo tipo de alimentos extruidos para humanos y animales, y todo tipo de equipos utilizados para producirlos: extrusoras de uno o dos tornillos y m quinas especializadas para snacks. Considere c mo operan los equipos y los procesos, y c mo las condiciones del proceso interact an con los ingredientes.

Автор: Ganjyal, Girish M.
Название: Extrusion Cooking
ISBN: 0128153601 ISBN-13(EAN): 9780128153604
Издательство: Elsevier Science
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Цена: 233560.00 T
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Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.

Автор: Forte Dennis, Young Gordon
Название: Food and Feed Extrusion Technology: An Applied Approach to Extrusion Theory
ISBN: 0994543301 ISBN-13(EAN): 9780994543301
Издательство: Неизвестно
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Автор: N.D. Frame
Название: The Technology of Extrusion Cooking
ISBN: 1461358914 ISBN-13(EAN): 9781461358916
Издательство: Springer
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Цена: 87070.00 T
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Описание: Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential.

Автор: Judson M. Harper
Название: Extrusion Of Foods: Volume 1
ISBN: 1315892871 ISBN-13(EAN): 9781315892870
Издательство: Taylor&Francis
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Цена: 153120.00 T
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Описание: The middle portion of the book is intended for both the novice and practitioner of extrusion. Since many varieties of food extruders exist, the chapter on equipment was developed to give a broad, experimentation, and food ingredients used in extrusion is directed toward improved extrusion operations.The remaining chapters are oriented toward reviewing the technology, literature, and developments in the principal areas of food extrusion. The literature relevant to these areas is very diffuse and considerable time was spend merely gathering the information. As of the publication date, every effort was made to provide a complete bibliography and to summarize these sources in terms of the basic extrusion phenomena, and the physical and chemical principles affecting the extrusion process.